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Chocolate Cavity Maker Cake

"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"
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2 h servings 528 cals
Original recipe yields 12 servings (1 - 10 inch Bundt pan)


  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
  3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1266
  1. 1558 Ratings

Most helpful positive review

My boyfriend's mother is supposedly famous for this cake, and the first time I tried the infamous dessert, I laughed silently to myself knowing that I could out her secret and it's ease with a m...

Most helpful critical review

This cake was just okay for me. I'd say it definitely needs a frosting or a glaze to come close to the expectations raised by the recipe description and reviews. It really just tasted like a sou...

Most helpful
Most positive
Least positive

My boyfriend's mother is supposedly famous for this cake, and the first time I tried the infamous dessert, I laughed silently to myself knowing that I could out her secret and it's ease with a m...

Absolutely fantastic! Used a devils food cake box, 1/4 cup Godiva and 1/4 Kamora(just like Kahlua but 1/2 the price!), and only one cup of chocolate chips (mini is best but not essential). Used...

Yes, this is a very rich, sweet, moist, dense cake. Made this about 4 times and second time decreased chocolate chips to 1 cup, which is plenty sweet and taste better. I also used 1 cup of Iri...

This cake is a Chocoholic's Dream! You'd really never know it was a boxed cake - it's that good! It's very dense, moist, rich, and chocolately - what more could you ask for from such a simple re...

Incredible cake! I almost break out in hives at the thought of baking a BOXED cake...but I must give credit where it is due. I tried using one cup of chocolate chips at the suggestion of other r...

This is very good, but there are nearly identical recipes that are just as good and call for half the sour cream. Why double the sour cream if it doesn't really make the cake any better?

Everybody loves this cake - they says its "to-die-for" and I get multiple requests for it. I replaced the coffee liquor with chocolate milk. Baked for exactly 1 hour and it turned out deliciou...

awesome cake!!! moist, chocolaty, easy as pie (so to speak!) i swapped lite sour cream for the full fat and it is just as rich. i also dust my bundt pan with cocoa which is a nice touch. i'v...

This cake is incredible. I have tried for a very long time to find a recipe like this one. It is moist and full of flavour. The first time I baked this cake I followed the recipe exactly and th...